MAPLE-ROASTED CHICKEN & ACORN SQUASH
When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. -Sara Eilers, Surprise, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.
Nutrition Facts : Calories 363 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 497mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
BAKED CHICKEN AND ACORN SQUASH
This eye-pleasing main dish is ideal for harvesttime with its colorful acorn squash and sweet peaches. The fragrance of rosemary-seasoned chicken baking is heavenly. My family says it's every bit as delicious as it smells.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.
Nutrition Facts :
STUFFED ACORN SQUASH HALVES
Add a little elegance to an every day meal by stuffing acorn squash and baking along with the chicken in the oven. serve with cranberry sauce and a green vegetable and have a little taste of Thanksgiving.
Provided by Marsha Gardner
Categories Vegetables
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees-degrees.
- 2. Place squash, face up, in a shallow baking dish.
- 3. In each half place 2 tablespoons butter, 1 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder.
- 4. Wrap dish tightly with aluminum foil. Bake in preheated oven for 50 minutes, or until squash is very tender.
- 5. Remove foil and let bread stuffing brown for about 10 minutes.
ROASTED HALF CHICKEN
Roasted half chicken recipe, crispy skin, and juicy, tender meat. What would you ask more from a simple chicken?
Provided by Adina
Categories Poultry
Time 50m
Number Of Ingredients 8
Steps:
- Prepare the chicken: Remove the chicken from the refrigerator 30 minutes before cooking. If you need to cut a whole chicken in half, see the instructions in the blog post.
- In the meantime, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Mix the olive oil and all the spices. Add a little more oil, if necessary, to obtain a mixture that is easy to brush.
- Season: Place the chicken halves on the baking tray skin-side down. Brush the chicken generously with the spice mixture. Flip the halves and brush the skin all over, including under the wings and under the legs. Arrange them on the tray, making sure that they don't touch each other.
- Roast for 35-40 minutes and check if the chicken is cooked through. It should be golden brown and crispy, and the inner temperature should be 74 C/ 165 F. You can also check by piercing the chicken in the thickest part of the thigh with a toothpick; the juices should run clear.
- Crisp: For extra color and crispiness, you can turn on the grill function of your oven for the last 1-2 minutes of the cooking time. In this case, keep a close watch; you don't want the skin to scorch.
- Rest for about 5 minutes and serve.
Nutrition Facts : ServingSize 1 /4 of the chicken, Calories 423 kcal, Carbohydrate 1 g, Protein 41 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 132 mg, Sodium 520 mg, Fiber 1 g, UnsaturatedFat 18 g
STUFFED ACORN SQUASH WITH APPLE, SAUSAGE AND CORNBREAD
This is the quintessential Fall recipe: acorn squash halves are stuffed with a flavorful mixture of chicken sausage, diced apple, cornbread, and seasonings. Roasted until tender, this stuffed acorn squash is the perfect hearty side dish, or main course when paired with a fresh salad. This stuffed acorn squash with apple, sausage and cornbread is sweet, savory, filling, and healthy; add this to your Fall recipe roundup!
Provided by Steph
Categories Appetizer dinner lunch Main Course
Number Of Ingredients 14
Steps:
- Preheat the oven to 350F.
- Cut the acorn squash in half and scoop the seeds out, leaving a vessel for stuffing.
- Spray the cut side of the acorn squash with olive oil spray, and season with a pinch of kosher salt and pepper.
- Preheat a frying pan over medium high heat. Add olive oil spray to the pan.
- Remove the chicken sausage from the casings. Dice the onion.
- Add the sausage and onion to the pan.
- Add the salt, thyme, coriander and nutmeg.
- Cook for about 10 minutes, or until the sausage is no longer pink and the onions are tender and slightly caramelized.
- Mince the garlic. Dice the apple (you can leave the skin on).
- Add more olive oil spray to the pan, and add the minced garlic. Cook for 1 minute or until fragrant.
- Add the diced apples and cornbread to the mixture.
- Place and acorn squash halves in a baking dish.
- Add the stuffing mixture to the inside of each acorn squash half.
- Drizzle with the maple syrup.
- Pour about 1/2 cup of water around the acorn squash halves. Cover the baking dish with foil.
- Bake the acorn squash for 45 minutes to 1 hour or until fork tender. Cook longer if needed.
Nutrition Facts : ServingSize 1 acorn squash half, Calories 250 kcal, Carbohydrate 44 g, Protein 10 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 38 mg, Sodium 624 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 2 g
ROASTED ACORN SQUASH HALVES
Acorn squash is simply prepared with butter, salt and pepper but the caramelization from being roasted is the secret ingredient.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F. Halve the squash and scoop out and discard the seeds and strings.
- Put the squash halves on a baking sheet. Brush with the butter and sprinkle them with the salt and a few grinds of pepper. Roast until they are brown and tender, 50 to 55 minutes.
- Transfer the squash to a serving plate and garnish with fresh thyme sprigs if using. Serve warm or at room temperature.
MEDITERRANEAN STUFFED ACORN SQUASH
As we approach fall this Mediterranean Stuffed Acorn Squash takes your favorite flavors and stuffs them in roasted acorn squash. Quinoa, dried cranberries, pine nuts, fresh herbs and chickpeas create a healthy, vegetarian filling. This is a wonderful plant-based meal that your family will love!
Provided by julia
Categories Mediterranean
Time 55m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Microwave the acorn squash for 2-3 minutes to soften the skin. This makes it easier to cut the squash in half.
- Cut in half from the tip to the bottom stem.
- Use a large spoon to scoop out the seeds and discard.
- Place the acorn squash on a baking sheet with the hollow whole facing up.
- Use your hands or a brush and rub 1 Tablespoon of olive oil over the 4 halves of the squash.
- Sprinkle sea salt and pepper along with 1/2 teaspoon of za'atar over the squash.
- Flip the squash over on the baking sheet and bake for about 40-45 minutes or until the flesh is soft and the squash is tender. While the squash is cooking cook the quinoa.
- Let the quinoa cool and then add it to a large mixing bowl. Stir in the dried cranberries, pine nuts, chickpeas, green onions, parsley, chives, mint and set aside.
- In a mason jar or small bowl whisk together the 1 remaining Tablespoon of olive oil, garlic, lemon juice, paprika and the remaining 1 teaspoon of za'atar.
- Pour the dressing over the quinoa mixture and stir well.
- Once the squash is done remove from the oven. Add a scoop of the quinoa mixture to each squash evenly distributing it among the four halves.
- Serve warm.
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- Brush the insides of each acorn squash with 2 tablespoons melted butter and then sprinkle on the brown sugar, salt and pepper. Place in roasting pan and bake for 45 to 50 minutes or until the flesh of the squash is fork tender. Remove from the oven and swirl the liquid around the flesh of the squash and coat it well, trying to use up all the sauce/butter that formed while baking, then discard any remaining liquid.
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- place chicken breasts in Instant Pot and cover with 6.5 oz chicken broth, 1/4 tsp salt and 1/4 tsp pepper. Stir to mix.
- cover instant pot and make sure knob is set to sealed. manually set on low pressure for 13 minutes. Use the quick release method (press cancel and immediately release steam)
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- Arrange chicken thighs, acorn squash slices, carrots, and onion wedges in a greased baking sheet. Brush syrup-mustard sauce liberally over chicken and vegetables. Season with salt and pepper.
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- Preheat oven to 400F. Cut the ends of the squash and halve. sing a spoon, remove the seeds and brush well with olive oil. Sprinkle generously with salt and pepper and roast until fork tender (about 30 minutes).
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- Place the acorn squash halves, flesh side up, in a 13- x 9-inch baking dish. Brush each half with 1 tablespoon of the olive oil and sprinkle with salt and pepper.
- Pour enough water in the baking dish to barely cover the bottom, then cover with foil, place in the oven, and bake for 1 hour.
CHICKEN AND MUSHROOM STUFFED ACORN SQUASH …
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Cuisine AmericanTotal Time 453504 hrs 23 minsCategory Main/SideCalories 338 per serving
- Carefully slice acorn squash in half with a big knife (I like to use my Santoku knife ). Scoop out the seeds and pulp.
- Turn squash upside down (or cut side down) and place on a baking sheet. (I line mine with parchment paper for quick and easy clean up).
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